Low Fat Rice with Curry
Light, flavorful, and packed with nourishing ingredients, this Low Fat Rice with Curry is the ultimate guilt-free comfort food. Featuring fluffy brown rice infused with a vibrant blend of curry powder and ground cumin, this dish is elevated with sautéed vegetables like carrots, red bell peppers, and peas for a colorful, wholesome touch. The addition of fresh ginger and garlic brings a warm, aromatic hint, while a splash of lime juice and chopped cilantro add a refreshing zest to every bite. Perfect for meal prep or a quick family dinner, this healthy and hearty recipe takes just 10 minutes of prep time and is ready in under an hour. Whether you’re looking to embrace low-fat cooking or revel in a vegetarian meal rich with spice, Low Fat Rice with Curry is your new go-to recipe. It’s gluten-free, dairy-free, and bursting with goodness!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 teaspoon Olive oil
- 1 medium Onion, chopped
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 0.5 cup Peas, frozen
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
- 0.5 Lime, juiced
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium-sized pot, bring the 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and the water is absorbed.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced carrot and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables have softened.
Mix in the frozen peas, curry powder, ground cumin, salt, and black pepper. Stir well to coat the vegetables with spices.
Once the rice is cooked, add it to the skillet with the vegetables. Gently stir to combine all ingredients and distribute the curry flavor evenly.
Remove the skillet from heat. Squeeze the juice of half a lime over the rice and stir in the chopped cilantro.
Serve the curry-flavored rice hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 16.8 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
